Pumpkin Soup
From Wholesome cookery, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
63Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.6 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.2 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5 mg
Potassium333 mg
Calcium111 mg
Iron2.4 mg
Magnesium43 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water3.1 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 10. The excerpt below is the record exactly as published.
some fried sippets. 43. — Pumpkin Soup. Put some slices of pumpkin (if pumpkins are in season, or a can of preserved pumpkins if they are not) in a saucepan with a little onion, carrot, and tuimip, pepper, salt, and stock or water; stew till quite cooked; pass through a hair sieve, put it back on the Are, add a little milk and butter or cream
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